Art & Science of Gelato

2020: June 22–28 (cancelled) | July 26–1 August (maybe) | October 12–18

Availability: 3 places on all courses ((The October course will include making panettone with sourdough starter.)

Sign up for our newsletter to receive updates including 2021 dates as soon as they're published​Professional development course designed and led by Mirko Tognetti of Cremeria Opera Naturali per Gusto, Lucca

Learn the secrets of Italian gelato with one of the top gelatieri in Italy. Mirko Tognetti describes himself as utterly pazzo because he goes to extremes to discover the principles of making perfect gelato and sorbetto. You'll explore the anti-freeze and sweetening powers of different sugars, the theory and practice of balancing sugars and fats, how to use natural stabilisers and to develop your own recipes. Sourcing the best natural raw ingredients is labour intensive, but Mirko has succeeded because of his genius for time and motion efficiency, his keen eye for the market and his collaborative exchanges with the other twenty crazy gelatieri in Italy. He wants more excellent natural gelato in the world, and since he can’t make it all himself, he’s going to teach you how to do it and how to make it financially successful for your restaurant, dairy or gelateria.

The course takes place in Lucca and is taught in English. Maximum course size: 3 people.

VenueCremeria Opera, Lucca (Mirko's gelateria)You'll be learning and producing in the real conditions of a working gelateria.​Principles of the courseDuring this course you learn to make natural, artisan gelato by a scientific method

artisan means

based on knowledge transmitted through generations

skills that require practice

human judgement and intervention

natural means

original ingredients not altered chemically

original ingredients not combined or altered to produce ready-made pre-mixes or flavourings

allowed: physical process such as milling to produce carob powder

allowed: treatment to make edible such as cocoa (but not Dutch process)

scientific means

research to establish essential elements of tradition

tradition codified to allow it to be passed more reliably to others

Sunday​Arrival at Pisa airport or Pisa or Lucca train station no later than 4.00 pm.

Transfer to Piccolo Hotel Puccini, Lucca

Welcome dinner at Ristorante Giglio, Lucca

Monday

Session 1: Introduction and history of gelato, equipment for making gelato, balancing ingredients (sorbetto), properties of fruits, properties of sugars, sugar syrup

Hands on in laboratory: gelato by indirect method, gourmet and savoury gelato

Dinner at Pizzeria La Panacea, Ghezzano

Accommodation: Piccolo Hotel Puccini | Meals: breakfast, dinner

Thursday

​Breakfast at hotel and transfer to Cremeria Opera

Session 7

Review of course so far

Practice recipe development with new flavourings

Ingredient substitution

Sauces, pastes and flavoured sugars

Create your own new flavours for production on Friday

Lunch at Cremeria Opera

Session 8

Hands on in laboratory: hone skills for producing various flavours

Dinner at Osteria di Ceppato, Vicopisano

Accommodation: Piccolo Hotel Puccini | Meals: breakfast, dinner

Friday

Breakfast at hotel and transfer to Cremeria Opera

Session 9

Develop recipes for your own flavours

Q & A: you will have been working at the Cremeria all week with the opportunity to observe location, laboratory and sales layout, staff rotation, marketing. Now is your time to ask any questions Mirko hasn't already answered during the week.

Lunch at Cremeria Opera

Session 8

Hands on in laboratory: make your own flavours

Presentation of certificates

Farewell dinner at Antica Locanda di Sesto, Sesto di Moriano

Accommodation: Piccolo Hotel Puccini | Meals: breakfast, dinner

Saturday

Transfer to Pisa airport and station departing at 9 am to arrive at airport at 9.30 am and onward to station to arrive at about 10.00 am.

Course Leader

Mirko Tognetti

​By the 1950s the tradition of artisan handmade gelato had almost been lost in Italy. Mirko didn’t learn his art from his parents and grandparents. He started in a huge warehouse scheduling the efficient dispatch of goods. When the firm ran into trouble and made its employees redundant, Mirko was free to take up something closer to his heart. He visited a gelato trade fair only to be profoundly disillusioned. The stands were invaded by brightly coloured gelato and producers of semi-worked mixes which allowed anyone to make gelato with little effort and zero knowledge. Mirko began to think there was a better gelato waiting to be rediscovered. He swore that if he ever took up this craft, he would do everything from scratch and never, ever open a single packet. After two and a half years pursuing a formative path toward his goal, he was convinced he had arrived and could call himself a gelatiere. Training, imagination and sharing. These are the fundamental characteristics of the gelatiere. Now he hopes to share with aspiring gelatieri what he has discovered for himself and what others have shared with him.​In 2013 Mirko opened the Cremeria Opera Naturali per Gusto in Lucca. According to the prestigious Gambero Rosso gourmet magazine, it’s the third best in Italy.

Course Organiser

Erica Jarman

Following Heather’s careers as archaeologist, orchestra and artist manager and chef, she Italianised her name to Erica and came to Lucca to pursue her passion for traditional artisan food. Her tours, inspired by her infectious curiosity, open captivating new worlds to her guests.

Airlines from other countries: You may have to fly to another European city and take a connecting flight or train to Pisa Centrale. There are good low-cost flights from many European cities. There are better train connections from Roma Termini (about 3.5 hrs) than from Milan.​If you need to travel at another time, a taxi can be arranged at your own expense.If you arrive at Lucca station, you can walk to the hotel.

Erica hooked me with her Mozzarella & Its Cousins course this past summer and had me back for another spoonful this fall in her gelato course with Mirko Tognetti. In typical Erica fashion, the gelato course is intimate, hands-on, instructive and both theoretical and practical. You’ll spend several (necessary) hours with pen and paper learning the theory and math behind producing artisanal gelato from scratch (with real ingredients; not pre-made powder from a bag), and then you’ll spend significant time in the actual kitchen of an operational (and hugely successful) gelateria. As is the case with Erica’s other courses, this isn’t a tourist trap watching a professional make gelato through glass for a few hours in the name of “learning”; this is a course to get your hands dirty (or, more likely, sugary) and learn not only how to produce artisanal, high quality gelato, but also the economics, marketing and other considerations behind operating a successful gelateria. Given the small class size, Erica and Mirko go out of their way to make sure you’re learning how to produce recipes that are relevant for your local market (including by using alternative milks, fruits, nuts and other ingredients). The course’s teacher — Mirko — is an excellent and personable gelatiere and businessman, so come with questions, recipes and an appetite, and be prepared to leave with the confidence to launch your own gelateria.​Phil Giglio, mozzarella creamery & gelateria owner, USA, Art & Science of Gelato, October 2019

I would firstly like to thank Erica for a very well structured experience in Tuscany as well sincere gratefulness to Mirko Tognetti of Cremeria Opera for the extensive knowledge shared.Overall the Gelato Course was the best learning experience of my life. During the course I dusted off my math skills, I've learned about natural Gelato recipe development, equipment, I've studied the defects of Gelato making, ingredients; with the most important of them: LOVE. I happily recommend any courses of Sapori e Saperi and in my opinion if you really want to master something you must go to the source in this case Sapori e Saperi is THE SOURCE. ​Adriana Ramba, pastry chef, Romania, Art & Science of Gelato, June 2019

I was lucky enough to start 2019 with a double header of courses with Erica, starting with the advanced salumi and moving on to gelato. Both courses were a joy, giving an authentic insight into age old traditions and techniques. I came away from the salumi course with confidence and a good understanding to set me on my way in producing some great salumi. Mirko guided us through the gelato course with great panache and his genius was plain to see. My gelato has been taken to the next level. Mirko’s ongoing support is truly genuine only being a text away if needed. Thank you Erica, the accommodation and evening meals added to the experience. You certainly have a gift to sniff out true artisans!Robin Gosse, head chef on 90m super-yacht, UK, Advanced Salumi Course Tuscany & Art & Science of Gelato, January & February 2019​

More than just a technical course, Sapori e Saperi offers a chance to be part of the larger cultural and social context related to the process of creating a natural and delicious product like gelato.Ardea Smith, librarian, Bulgaria, Art & Science of Gelato, July 2019

The Sapori e Saperi 5-day gelato course is a must do for any professionals who want to learn the art of gelato making. The course totally exceeded my expectations. It’s probably been the most professional culinary course I’ve taken since I was in hotel management school. Mirko is an absolute legend! Anyone who gets the opportunity to train under him is bound to learn stuff they never thought possible. He’s been my best mentor in over 16 years in the hospitality industry. Not to forget Erica who put together such a wonderful and unforgettable experience. Let’s just say Erica & Mirko make an amazing team and this course is mandatory for any gelato enthusiast.Pravesh Mirpuri, hospitality industry, Hong Kong, Art & Science of Gelato (5 day), July 2018​

My wife and I wanted a real gelato class with a real gelatiere in the country where gelato originated, NOT with too many people in a classroom in the US. Sapori & Saperi took us directly to the Source: Mirko, the owner of Cremeria Opera, our teacher and the gelato genius of Lucca. We worked with him one-on-one for a week and were amazed daily to actually hear all of his secrets....that is rare and it was wonderful. His enthusiasm is so contagious that one week after returning home we bought a small professional gelato machine and have made our first batches of lovely gelato: fiordilatte, yogurt and chocolate gelato made with the milk from our own goats. It is a revelation and now part of our daily life.Hilary Austen & Jack May, dairy farmers & cheesemakers, USA, Art & Science of Gelato, October 2018

I took the 5-day gelato course. I am more than satisfied, and it was great value for the money. Mirko is an amazing coach and very patiently explained the art and science of Gelato making. I learned how to make Granita, Sorbets and Gelato. I learned how to calculate the amount of ingredients very well. I live in India and all the raw products are different from Italy, especially the dairy. Mirko taught me how to work with the products from India. I am back in India and people are raving about my mango sorbet, saying it is the best they have eaten. Thanks to Mirko.Erica is an amazing host. Always around to help with translations and she too knows so much about gelato. She is always smiling and is tirelessly there the whole time. Over all it was a great experience and I would definitely recommend that anyone who wants to learn the art of Gelato making take this course.Chindi Varadarajulu, India, Art & Science of Gelato (5 day), April 2018

The course is very intense with lots of information about ingredients and how to balance them, so be ready to take lots of notes! But once we were able to apply the knowledge to the method, everything came together beautifully. I returned to the restaurant full of enthusiasm for natural gelato and with the knowledge and confidence to help produce a business plan and secure a financial backer for a new gelateria.Samantha Nipps, sous-chef, La Tavola Grandview, Ohio, USA, Art & Science of Gelato (5 day), December 2017

The knowledge and the skills I acquired in the 3 days course are helping me to make gelato at my restaurant. Also I’m saving money on all the conservatives that I read about that makes gelato as the perfect one. Now after the course I know definitely that the real gelato, the one that they call in Italy ‘’Natural Gelato'' is 100% pure with out any industrial chemicals. In addition, in those days as in other courses offered by Sapori & Saperi all the meals and pick up and travels are included in the price in which case you just need to come to the airport or train station and not think about anything except of studying and enjoying. Sapori & Saperi makes the study into a joy that you feel like on a vacation and not like in school. I’ve already taken two courses with Sapori & Saperi and I definitely will take more courses in the future.Andrey Kravchenko, chef, Israel, Gelato Course (3 day), December 2017

Mirko is an amazing teacher andgelatiere. I would recommend this class to anyone who loves gelato and would like a different perspective on the artisan process. It is amazing that Mirko is willing to share his skill and knowledge with others. I consider myself lucky to have been taught by a great artisan like Mirko. ​Will Langlois, chef, USA, Gelato Course for Chefs (one day), July 2016

This evening I made fiordilatte again, and it is the best gelato I have ever made. It is perfect in every way. Simply knowing how to make it is worth the price of our entire trip to Italy.

DM, keen amateur, USA, 3-hr gelato lesson, July 2017

What participants say about our salumi course​

I have to say that this was one of the best training I have had in my whole career (either as a butcher and also as a Geologist). Theory, tradition and practice has been explained in depth with hands on the job and plenty of Italian joy. I strongly recommend this training for any enthusiast of the salumi art.

David Contreras, Romania, Advanced Salumi Course, March 201

Thank you for your tireless efforts in making sure that I got the most out of the course.Thank you for handpicking the most talented and genuine artisans for me to learn from.Thank you for going out of your way for me to get spices.Thank you for one of the most memorable and fulfilling experiences of my life.​Vahe Jr Seraydarian, chef, Lebanon, Advanced Salumi Course, February 2017